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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Madras Lentils & Red Beans Recipe

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This recipe for Madras Lentils & Red Beans is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SERVINGS 2-4 UNITS US
2 cups cooked lentils
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can red beans, rinsed
1 onion, diced
2 large garlic cloves
1 tsp. salt
cayenne
1⁄8 cup olive oil or 1⁄8 cup canola oil
1 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons green chilies
1⁄2 cup water, as needed
1⁄4 cup cream, substitute
Directions:
Directions:
Saute onion and garlic in some canola oil.
Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
Lowered the heat and let it cook down for a bit. About 5-10min.
Added cooked lentils (cooked from dry) and red beans, no need to add water.
Add the salt, lowered the heat and let it cook down until it thickened.
Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.
Personal Notes:
Personal Notes:
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